Zucchini Soup with Herbed Cream

2
Daily Inspiration S

By
@DailyInspiration

This soup is really tasty and it makes a wonderful presentation.

Recipe is from Swanson's.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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1/2 c
sour cream (light, if preferred)
4 tsp
fresh basil leaves, chopped
4 tsp
fresh oregano leaves, chopped
2 Tbsp
oil
1 large
onion, finely chopped
1
garlic clove, minced
4 medium
zucchini, thinly sliced
1/4 tsp
pepper
3 c
vegetable broth

How to Make Zucchini Soup with Herbed Cream

Step-by-Step

  • 1Stir the sour cream, 1 tsp. basil, 1 tsp. oregano in a small bowl. Cover and refrigerate.
  • 2Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook 5 minutes or until the zucchini is tender.
  • 3Add the broth, remaining basil and oregano, and heat to a boil. Reduce the heat to low; cover and cook for 15 minutes.
  • 4Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth (use a kitchen towel over the top to prevent leakage). Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tbsp. of the sour cream mixture on top of each bowl of soup.

Printable Recipe Card

About Zucchini Soup with Herbed Cream

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy




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